Not So Pretty Potato...

I had meaning to try Jackie's Joy Pretty Potatoes. I'm not much of a regular potato fan so I wanted to try this great recipe with a sweet potato. I was a little nervous because they tend to get mushy a lot easier than regular russet potatoes but willing to give it a shot.

I started by slicing through the tater carefully to make slits. NOTE: this is rather challenging without slicing completely through the darn thing. It took me like 10 minutes to do this. Next, I actually used pre-pressed garlic instead of the sliced garlic (just because that is what I had on hand), a little olive oil, and a lot of sea salt and freshly cracked pepper.

I popped the little guy into a 400 degree oven and held my breath. About 40 minutes later, I removed him from the oven to cool off. He was nice and brown on top but a bit too soft in the center as I had suspected he would be.

I whipped up the sour cream, chives, garlic, s&p topping and laid a huge dollop on top. It was delicious! Not what I had hoped it would be or nearly as presentable as Jackie's, it taste great! So, thanks girl for sharing a great, simple recipe that is a great side with any meat or poultry.